Pork Crispy Rice Slices

Method

Ingredients: Prepare 300 grams of pork tenderloin, 100 grams of rice crispy rice, 50 grams of magnolia slices, 50 grams of mushrooms, and 50 pea sprouts Grams, 100 grams of onions, 5 grams of ginger, 10 grams of garlic, 10 grams of pickled pepper, 10 grams of soy sauce, 2 grams of pepper, 20 grams of cooking wine, 1 gram of MSG, 25 grams of sugar, 15 grams of vinegar, 3 grams of salt, 25 grams of egg white grams, 30 grams of soybean flour, 250 grams of vegetable oil, 100 grams of lard oil, and 50 grams of fresh soup.

Preparation steps 1. Remove all the white tendons from the pork tenderloin, cut it into thin slices crosswise, mix well with salt, pepper, cooking wine and MSG; and mix it with egg white and soybean powder. Crispy Rice Pork Slices

2. Remove the mushroom stems and slice into slices, and slice the magnolia into slices. Cut the green onions into sections, slice the ginger and garlic, soak the peppers, remove the seeds and cut them into oblique blades. Break the crispy rice into 5cm square (or round) pieces. Use soy sauce pepper, cooking wine, monosodium glutamate, sugar, vinegar, salt, water soybean powder and fresh soup to make a gravy.

3. Put the wok on the fire, add the lard oil and heat it (about 180℃), put the meat slices into the pan and stir-fry until cooked, and pour it into a colander. Leave the base oil in the pot, add the mushrooms and magnolia slices, soak the peppers, ginger, garlic and onions, stir-fry for a while, add the meat slices and stir-fry evenly, cook in the gravy, add the pea shoots, put them in a little, put the pot into a bowl, add the boiling rice In a vegetable oil pan, fry until brown. When it floats, pick it up, put it into a nest plate, and pour a small amount of boiling oil on it. Serve the rice crust and fried meat slices at the same time. While the oil is hot, pour the meat slices on the rice crust and serve.

[1] Notes on how to make crispy rice: Place the cooked rice in a square baking pan for baking cookies, then use a rice spoon to flatten and compact the rice; put it in the oven and use warm temperature , dry the rice biscuits (it usually takes a day, usually you start drying them in the morning, and then just leave them there to do their own thing, and take them out before going to bed at night). Halfway through, you can take them out and dry them out. Cut the rice cake into small cubes with a knife, then turn it over; when finished, put it in a sealed bag and fry it in frying oil until it becomes bulky and golden brown.